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Cuisines: Italian
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Baked Asparagus and Egg
FRANK DE CARLO of Peasant |
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Broccoli Soffriti
MARIO BATALI of Otto
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Cannellini Beans With Rosemary
LIDIA BASTIANICH of Felidia and Becco |
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Cavatelli With Oven-Roasted Eggplant, Tomatoes, Basil, and Ricotta Salata
LIDIA BASTIANICH of Felidia and Becco |
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Chicken-Liver Crostini
EGIDIANA MACCIONI of Le Cirque |
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Crème Fraîche Panna Cotta with Strawberry Purée
TOM VALENTI of Ouest |
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Cured-Beef-Tenderloin Bruschetta with Red-Wine Mayonnaise
ROCCO DISPIRITO of Tuscan |
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Eggplant Caponata
MARIO BATALI of Otto |
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Gemelli with Asparagus
MICHAEL WHITE of Fiamma |
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Grilled Florentine Steak With Salt, Anchovy, and Olive-Oil Rub
LIDIA BASTIANICH of Felidia and Becco |
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Grilled Stuffed Portobello Mushrooms
VINCENT SCOTTO of Scopa |
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Italian-Jewish-Style Brisket
MARK STRAUSMAN of Campagna and Fred's at Barneys New York |
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Lasagna Bolognese
MARIO BATALI of Lupa, Esca, and Babbo |
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Linguine with Black Truffles and Escarole Salad
TOM VALENTI of Ouest and 'Cesca |
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Orecchiette with Manila Clams and Radicchio
SCOTT CONANT of L'Impero |
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Pesto
VINCENT SCOTTO of Scopa |
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Prosciutto-and-Fig Bruschetta
LIDIA BASTIANICH of Felidia and Becco |
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Radicchio Zuccherino With Boiled Eggs
LIDIA BASTIANICH of Felidia and Becco
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Ricotta Gnocchi with Sweet-Fennel-Sausage Ragù
MARIO BATALI of Lupa, Esca, and Babbo |
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Ripe Peach, Blueberry, and Prosecco Soup
LIDIA BASTIANICH of Felidia and Becco |
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Salt-Cod-and-Tomato Stew
ANDY D�AMICO of Nice Matin |
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Seafood Risotto
FRANK DE CARLO of Peasant |
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Semolina Soup
EGIDIANA MACCIONI of Le Cirque |
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Spaghetti with Tomato-and-Basil Sauce
SCOTT CONANT of L'Impero |
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Spaghetti Aglio-Olio with Squash Blossoms
ROCCO DISPIRITO of Tuscan |
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Stuffed Squab
EGIDIANA MACCIONI of Le Cirque |
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White Onions Saut�ed in Balsamic Vinegar
EGIDIANA MACCIONI of Le Cirque
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